Sun-Dried Tomato Basil Pasta with Fresh Mozzarella

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Al dente spaghetti coated in a vibrant tomato-basil sauce enriched with creamy mozzarella, finished with a touch of fresh herbs for a restaurant-worthy weeknight meal. This Italian-inspired pasta recipe, ready in about 35 minutes, pairs spaghetti, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Italian cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and cook for 1 minute until fragrant, avoiding browning.
  3. Step 3: Stir in 1/2 cup chopped sun-dried tomatoes, 1/4 cup chopped fresh basil, and 1/2 cup whole milk. In a small bowl, whisk 2 tbsp cornstarch with 2 tbsp cold water, then add to skillet. Cook for 2-3 minutes until sauce thickens and coats the back of a spoon.
  4. Step 4: Add drained spaghetti to skillet along with 1/4 cup reserved pasta water and 1/4 cup grated Parmesan. Toss vigorously for 1 minute until cheese melts and sauce clings to pasta.
  5. Step 5: Serve topped with 4 oz sliced fresh mozzarella and extra basil.

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